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Friday, March 8, 2013

Beefy French Onion Pasta by Beth

10-12 oz. pasta of choice
1 lb. ground beef, cooked and drained
1 medium onion, chopped
1 T. minced garlic
1 T. olive oil
1/4 c. flour
14 oz. can (or 2 c.) beef broth
1 packet of Lipton's Onion Soup mix
1/3 c. marsala cooking wine
2 T. light cream
1 1/2 c. shredded mozzarella cheese
Cook pasta for 3 min. less than directions on box; drain.  In large skillet, heat olive oil. Add the onions and garlic until soft and caramelized.  Add the flour.  Whisk in broth, wine, and soup mix packet.  Bring to boil over med high heat, stirring constantly.  Boil for 2 min.  Remove from heat and add cream.  Combine pasta, beef, and sauce.  Pour into 9x13 pan.  Cool slightly, cover, and freeze.
Day of Serving:
Thaw completely.  Bake, covered, at 375 for one hour (or hot in the center).  Remove cover; top with cheese.  Bake, uncovered, an additional 5-10 min. (or until cheese is melted).  Then, broil for a couple minutes to make cheese slightly crispy.

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